Chard, Caramelized Onion, and Gruyère Crepes

Really delicious. I had forgotten how simple crepes are. Flavors here are very nice. Don't go for a cheaper cheese; the Gruyere is worth every cent. Agree that mushrooms would be a nice addition and goat cheese could sub for the cream cheese. Made crepes and filling early in the day, reheated both in the microwave, then assembled and broiled the crepes right before dinner . Served with sautéed asparagus.

Really outstanding flavor in these light and crispy crèpes. They really mean an 8" pan, not the bottom of a 10" pan like I interpreted it. The first 5 were too big and then I switched to the smaller pan and ran out of batter for the last two, which looked ridiculous but tasted amazing anyway! Yummy! Love the savory crèpe recipe to use for other recipes as well.

This was great. I didn't measire out the salt and needed to add some more. My 6 year old son loved it too!! Definitely a keeper. I used my crepe pan and it was so easy.

Delicious. I followed the recipe exactly and it came together surprisingly quickly. I recommend getting the onions started first, then preparing the crepe batter while they cook. The chard can be torn and cooked while the batter chills, and the filling will be ready when the crepes are done. This is a standalone recipe but could also take mushrooms or even some shredded chicken. This is a great use for chard and I will make these again.

Very tasty and fairly quick to assemble. I substituted 2 packages frozen spinach, thawed and pressed dry. I added 1/8 tsp cayenne pepper and 1/2 tsp granulated garlic for the fresh garlic. I also used 3oz cream cheese in the filling. It made 7 filled crepe rolls . Might be interesting to try the crepe for canneloni.